Vegan Eggplant Parmesan
This vegan eggplant parmesan is a healthy, dairy-free alternative to the classic Italian dish. It's made with fresh eggplant, homemade marinara sauce, and a delicious vegan cheese topping.
Ingredients - Serves 4
- Breadcrumbs - 1 cup
- Vegan cheese - 1 cup, shredded
- Basil - 1 tablespoon, chopped
- Tomatoes - 4, chopped
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Olive oil - 2 tablespoons
- Salt - 1 teaspoon
- Eggplant - 2 large
Let's Get Started
- Preheat the oven to 375°F.
- Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let sit for 15 minutes, then rinse and pat dry.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft.
- Add the tomatoes and basil to the skillet and simmer for 15 minutes.
- Layer the eggplant, marinara sauce, and vegan cheese in a baking dish, starting with the eggplant and ending with the cheese.
- Top with breadcrumbs and bake for 25-30 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
- Let cool for 5 minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 10g
- Sodium: 800mg
- Sugar: 10g
.jpg)
